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Sourdough Light Rye Bread

Sourdough rye bread starter

Sourdough rye starter after working overnight.

This has got to be one of my favorite loaves – great for sandwiches and just begging to be toasted and topped with some buckwheat honey.

One of the great things about having a grain mill is that it provides you with a big range of flour options for baking – wheat, corn, rye, barley, oat, triticale, spelt, and more can be purchased cheap from farm stores in 50# bags and stored for the long haul either in the bag themselves or in 45 gallon drums to be ground as you need. ¬†That makes producing “artisanal” loaves such as this light rye a breeze and a cheap one at that.

Oven ready sourdough rye

Sourdough rye bread ready for the oven

With a bit of tang from the sourdough and the full extraction rye flour cut with some white this loaf is an easy sell for most folks.

Even better, while it takes a bit more forethought the actual time required to work the loaf is minimal – especially if you have a stand mixer.

Click on the post title for the full recipe.

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Sourdough Pumpernickel Bread

A stand mixer makes for easy kneading.

Pumpernickel bread is one of my favorite breads, rich and complex in flavour it’s a great accompaniment to sharp cheese, toasted and slathered with butter and a strong honey or as the foundation for a great sandwich.

This is my favorite recipe striking the right balance between whole grain content and hollow white – I usually use triticale flour but unless you have a grain mill (and you can have one at low cost by building one for yourself) you’ll likely find rye flour to be more common.

Sourdough pumpernickel loaves formed and ready to double in bulk.

The overnight sponge takes a bit more time, but the long hydration period is a perfect match for whole grain baking, and while you can substitute dry yeast for the sourdough, the latter offers an additional complexity that is a great compliment to the other flavours.

 

 

 

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King Arthur Flour Sourdough Starter Review

King Arthur Sourdough Starter in KA Crock

I’ve been using a variety of sourdough starters for a couple of decades, it offers both great flavour for your breads – that particular sour tang, while also giving you a more resilient method of leavening bread compared to commercial yeast.

Those starters Рsome of which were home made, starting from commercial yeast, from airborne cultures, from those on grapes or rye, and others which were purchased both dry and liquid or shared from others Рvaried in quality.   Compared to the King Arthur starter some were more sour but none matched the effectiveness at leavening bread.

Using sourdough is a great and low cost means to produce great beads at home, and the starter from King Arthur is probably the easiest way to boost your chances of success.

https://youtu.be/zSKxpjbwuGY